Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Almond Milk
Ingredients
Directions
Make the almond milk
Dissolve almond butter in hot water.
Bring to a boil.
Mix white flour with a little cold water until smooth, then stir into the boiling mixture.
Let it boil for 1-2 minutes.
Strain and serve
Strain through a fine muslin cloth.
Serve cold or hot as preferred.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Almond + flourtop 5% of all pairsSmell alikemoderateCooked together8,673 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Almond + buttertop 11% of all pairsSmell alikemoderateCooked together9,245 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Almond butter
- Supplies fat and almond flavour, giving the milk its richness.
- Hot water
- Dissolves the almond butter and forms the bulk of the liquid.
- White flour
- Thickens the liquid and gives it a smoother, creamier body.
The step that matters
Stirring the flour mixture into the boiling liquid. Flour must be mixed smooth with cold water first, because starch swells and thickens when heated. If it is added as dry lumps or unevenly, it sets into clumps rather than thickening the milk evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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